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Cherry Bakewell flapjacks
A perfect picnic treat for the summer months enjoy this delicious recipe from the National Trust!
Image credit: National Trust, photography by William Shaw
Ingredients
- 720g (1lb 5oz) oats
- 300g (10½ oz) margarine
- 250g (9oz) golden syrup
- 200g (7oz) caster sugar
- 1 tsp almond extract
- 150g (5½ oz) glace cherries
- 50g (1¾ oz) flaked almonds
- 150g (5½ oz) icing sugar
Instructions
1
Preheat the oven to 160°C/Gas Mark 3. Place the margarine, golden syrup, almond extract and sugar into a saucepan over a medium heat. Once the mixture starts to melt, give it a stir.
2
Once completely melted and combined, gradually add the oats until all the liquid has been soaked up and the oats are thoroughly combined. Add the cherries, then gently mix.
3
Tip into a lined tin and gently smooth out the oat mix until it’s an even layer. It should be just under the lip of the tray in thickness. Top with the flaked almonds.
4
Bake for around 25-30 minutes, or until lightly coloured and set.
5
Remove from the oven and leave to cool before portioning.
6
Mix just enough water with the icing sugar to make a thick but pourable icing, then drizzle onto the flapjack when cooled.
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